This summer squash if left unpicked can become a monster – the marrow – but sadly loses most of its quirky flavour and turns watery – but a good pickle it can yet make.
The courgette lends itself incredibly well to the frying pan or the griddle. Best, though, has to be when it is shown the barbecue – becoming sweet and smoky on the outside and firm yet ever-so-slightly squishy on the inside. Dressed fresh from the coals with good olive oil, chopped fresh mint, salt, pepper and a tiny drizzle of vinegar they make a gorgeous barbecue side dish. Add a crumbled handful of feta and serve it on sourdough for a quick and delicious lunch.
Even better are the youngest courgettes – no more than a centimetre across and barely seven or eight long. Grill, olive oil, sea salt and you’re set. And don't forget the flowers - if you see these, snap them up. A labour of love, stuffed with a delicious filling and deep fried - but well worth the effort.